Cuban Chicken Cordon Bleu
boneless skinless chicken breasts
large slices rosemary ham
Slice the chicken horizontally to form two thinner cutlets. One by one, lay down a sheet of plastic wrap, then cover the chicken with another sheet and lightly pound to thin it out even further. Remove the top piece of plastic. Season chicken with salt and pepper, then spread on mustard, a slice of ham, 2 pickles, and a slice of cheese.
Tightly roll the chicken up, using the plastic wrap to keep it nice and tight. Store in the fridge while you finish the rest of them, and to allow them to firm up a little.
Lightly grease a baking dish, then add oil to a frying pan. Put the breadcrumbs, flour, and egg in 3 separate dishes. Dip your rolled chicken tubes into the flour and shake off the excess. Repeat with the egg, and then the breadcrumbs.
Lightly fry on all 4 sides of the tube to brown, then place into the baking dish. Bake at 350°F for about 18 minutes until fully cooked and the filling is just starting to leak out.
More About This Recipe
- Tablespoon blogger Dan Whalen (a.k.a. The Food in My Beard) just launched his new cookbook. Try this recipe, then order your own copy of the book!
Anyone who follows my posts on Tablespoon should know that I do a lot of stuffed dishes. Well then it should come as no surprise that my first cookbook is titled Stuffed!
Stuffed: The Ultimate Comfort Food Cookbook released on January 14th, and is available at most bookstores and online.
This stuffed chicken cordon bleu dish is in there, along with 115 other unique food combinations – fun stuff like Fried Lobster Stuffed Mac and Cheese Balls, Queso Fundido Stuffed Burgers, Chicken Stuffed Waffles, and a Cherry Pie Stuffed Chocolate Cake.
This chicken dish borrows flavors from the Cuban sandwich, replacing roast pork with chicken and stuffing it with all the other ingredients found in a Cuban sammy.
First, slice the chicken breasts in half horizontally and pound it out thin.
Then load them up with the filling ingredients.
Seal them with plastic wrap and let them cool a little in the fridge.
Finally, bread the chicken.
Give it a quick toast on all sides, then pop it into the oven to finish cooking.
A little bit of cheese will start leaking out just about the same time it is done cooking.
It tastes great over a bed of arugula or any other green, or just with a side of steamed veggies.
Dan Whalen wants to thank everyone at Tablespoon for the opportunity and support through the years. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!